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5
from 1 vote
Apple Pecan Cinnamon Bread
Quick, easy, and made from scratch. They are so soft, moist and packed with fall flavors.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
0
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Diet:
Low Fat
Servings:
12
Author:
Rena
Ingredients
2
Cups
Oat Flour
2
teaspoons
Baking Powder
1
teaspoon
Baking Soda
1
Honeycrisp Apple
or Gala, shredded
a pinch of salt
2
teaspoons
Ground Cinnamon
½
teaspoon
Ground Ginger
¼
teaspoons
Ground Nutmeg
2
Large
Eggs
at room temperature
¼
Cup
Coconut Oil
½
Cup
Coconut Sugar
⅓
Cup
Maple Syrup
½
tablepsoon
Vanilla Extract
½
Cup
Greek Yogurt
⅓
Cup
Apple Puree
⅓
Cup
Pecans
roughly chopped plus more to garnish
Instructions
Preheat the oven to 350F. Spray a 9x5-inch loaf pan with cooking spray, and set aside.
Whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
In a large bowl whisk together eggs, coconut oil, coconut sugar, maple syrup, and vanilla.
Add in Greek yogurt, shredded apple, and apple puree and mix until just combined. Whisk in the oat flour and baking powder.
Gently fold in the pecans, but careful not to over-mix. Pour the batter into the prepared pan.
Garnish with a few whole pecans the top of the loaf. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
Check it halfway through and cover with aluminum foil, if needed, to prevent browning too much.
Allow it to cool before slicing and serving.
Notes
Use any flour of your choice.
Store in a container in the fridge for up to one week.
you can skip the pecans or add any other nut.
allow it to cool before cutting.
Nutrition
Serving:
1
slice
|
Calories:
215
kcal
|
Carbohydrates:
29
g
|
Protein:
5
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.003
g
|
Cholesterol:
32
mg
|
Sodium:
196
mg
|
Potassium:
141
mg
|
Fiber:
2
g
|
Sugar:
13
g
|
Vitamin A:
63
IU
|
Vitamin C:
1
mg
|
Calcium:
82
mg
|
Iron:
1
mg